This easy Mississippi Pot Roast is made with a tender beef roast, butter, au jus gravy mix, dry ranch dressing, and tangy pepperoncini peppers. The result is a savory, buttery, and tangy main course with incredibly tender, fall-apart beef. This recipe is perfect for a simple weeknight dinner and makes enough to generously serve 8 to 10 people.

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Mississippi Pot Roast Ingredients

• One 3- to 4-pound boneless beef roast (such as chuck roast or rump roast)
• 1 stick (8 tablespoons) butter
• 1 (1-ounce) package au jus gravy mix
• 1 (1-ounce) package dry ranch dressing mix
• 5-6 pepperoncini peppers, plus a splash of their juice
• Salt and freshly ground pepper, if desired

How To Make Mississippi Pot Roast

1. Combine and cook the roast: Place the beef roast in the bottom of a slow cooker. Add the entire stick of butter, the au jus gravy mix, the ranch dressing mix, and your desired number of pepperoncini peppers, along with a little juice from the jar. Add a pinch of salt and pepper if you like, but be aware the mixes are already salty. Cover and cook on low for about 8 hours, or until the roast is fork-tender and shreds easily.

Recipe Tips

• No Extra Liquid Needed: Resist the urge to add any water or broth to the slow cooker. The beef roast and butter will release plenty of moisture as they cook, creating a rich and concentrated gravy all on their own.
• Choose the Right Cut: A chuck roast is the most popular choice for this recipe because its marbling creates a tender, juicy result. However, a rump roast or bottom round roast will also work well.
• Control the Tang: You are in complete control of the tangy flavor. For just a hint of zest, use 4-5 peppers. For a more pronounced tangy and slightly spicy kick, use 8-10 peppers and a generous splash of the brine from the jar.
• Skip the Searing: One of the best parts about this recipe is its simplicity. Unlike many other pot roast recipes, there is no need to sear the meat beforehand, making prep time less than five minutes.

What To Serve Mississippi Pot Roast

The rich, savory gravy from this pot roast is perfect for serving with sides that can soak it all up. Creamy mashed potatoes are the classic choice, but buttered egg noodles or fluffy white rice work wonderfully too. To balance the richness of the meal, serve it with a simple steamed or roasted vegetable, such as green beans, broccoli, or carrots.

How To Store Mississippi Pot Roast Leftovers

• Refrigerate: Store any leftover pot roast and its gravy together in an airtight container. Keeping the meat in the gravy ensures it stays moist and flavorful. It will last in the refrigerator for 3 to 4 days.
• Freeze: This pot roast freezes beautifully. Allow the meat and gravy to cool completely, then place them in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Mississippi Pot Roast Nutrition Facts

• Calories: 550 kcal
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 165mg
• Sodium: 1050mg
• Total Carbohydrate: 4g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 38g

Frequently Asked Questions

• Is Mississippi Pot Roast spicy? No, it’s generally not considered spicy. Pepperoncini peppers are known for their tangy, briny flavor and are very mild. If you are sensitive to spice, you can use banana peppers, which have a similar tang with almost no heat at all.
• Can I use less butter? Yes. While the stick of butter is iconic to the recipe and adds a lot of richness, you can reduce it to half a stick (4 tablespoons) if you’re looking to lower the fat content. The roast will still be delicious and tender.
• What are the best ways to use leftovers? Leftover Mississippi Pot Roast is incredibly versatile. It’s fantastic for making sandwiches on crusty rolls, similar to a French dip. You can also use the shredded beef for tacos, quesadillas, or as a topping for nachos.
• Can I cook this on high in the slow cooker? Yes, if you’re short on time, you can cook this recipe on the high setting for 4 to 5 hours. However, the low-and-slow method is recommended for the most tender, fall-apart result.

Try More Recipes:

• Slow Cooker Brisket with Brown Gravy Recipe
• Slow-Cooker Beef Stew With Yuca Recipe
• Slow Cooker Beef Nachos Recipe